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Salmon & dill turnovers
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320g ready rolled puff pastry sheet
3 tbsp crème fraÎche
1 tsp capers, chopped
2 tbsp finely chopped dill
1 lemon, finely grated zest
4 slices prosciutto crudo
280g pack 2 Scottish salmon fillets, skin removed
1 British Blacktail Medium Free Range Egg, beaten
1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking parchment. Unroll the pastry sheet on a lightly floured surface and cut out 2 rectangles from the pastry measuring about 12x18cm. Roll up the remaining pastry, wrap in clingfilm and either place in the fridge and use for another recipe within 3-4 days or freeze until needed.
2 Place the crème fraÎche in a small bowl and mix with the capers, dill and lemon zest. Arrange two slices of prosciutto on a chopping board one slightly overlapping the other. Do the same with the other two prosciutto slices. Place a salmon fillet on top of each pair of prosciutto slices. Spoon the crème fraÎche mixture on top of the salmon and then fold over the prosciutto to seal in the mixture.
3 Put the two wrapped salmon fillets on one side of each pastry rectangle. Brush the edges with a little egg and fold over to seal. Pinch the pastry together with your fingers or use a fork, pressing down gently until sealed.
4 Brush the tops of the pastry with egg and place on the baking tray. Bake for 30 minutes until puffed and golden. Delicious served with crushed new potatoes and stir fried purple sprouting broccoli.
Typical values per serving:
This recipe was first published in February 2018.